Pork Ribs Advice - Oven then BGE or all BGE?

Rauchbier · May 2011

Tomorrow I'll be doing ribs on the BGE for the first time and was hoping for some advice. For years I've been starting the ribs with a generous coating of dry rub in the oven over lowish heat and double wrapped in foil. I would then finish the ribs on the gas grill over moderate heat for 30 minutes; I'd turn the ribs 4 times and coat with sauce each time. The result was moist, fall off the bone ribs every time. Thus, I'm wondering what has worked well with others on the BGE. Thanks for your help!

Jim
Purcellville, VA

Basscat · May 2011

On the Egg all the way. Set it at 250 and forget it for 5 hours or so for loin backs, 6 or so for spares. Sauce the last 30 minutes or so if desired. Works for me. Some use foil, but I never have.

Florida Grillin Girl · May 2011

I would recommend your trying this tried and true method. It is from the cookbook section of the forum:

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1207

PhilsGrill · May 2011

Since you mentioned cooking food on a gas grill, you are banned.

Rauchbier · May 2011

Thanks for the quick responses! I had heard of Car Wash Mikes ribs (a lot) and for what ever reason did not find them when I searched. Thanks for the direct link - sounds great. A question that remains is what is the desired temperature of the meat prior to applying the sauce and when declaring the meat done. Thanks again!

Rauchbier · May 2011

Hey, now that I've seen the light the gas grill is now retired!

No looking back, but its what I'm used to after many years of use.

Carolina Q · May 2011

Read the link. It's in there.

Billy Grill Eggster · May 2011

I wait until the meat pulls back a half inch on the end of the ribs before foiling them about 3 hours.
Foiled with moisture ( honey and apple juice ) about one hour
Take out of foil and finish for 30 minutes to 45 minutes, sauce of your choice.

GirlyEgg · May 2011

I seasoned mine this morning with Dizzy Pig Redeye Express...let sit for 30 min...the egged indirect at 220 degrees for 6 hours... Took off egg...wrapped in foil and towels and let rest for an hour...cranked egg to 400, brushed with raspberry chipotle sauve and glazed in egg for 15 minutes... Meat is tender and falling off bone!!!

Austin Egghead · May 2011

All egg cook, no reason to turn the oven on unless your need to heat the house. :laugh: :laugh:

Gandy Dancer · May 2011

Try Thirdeye's

Grandpas Grub · May 2011

"OVEN then BGE" :huh: :woohoo:

Jim, Jim, Jim, Jim, oh my son where did we go wrong.
Oven, the Jedi Master says BGE you must!

And for the how too. http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

GG[url][/url]

Judy Mayberry · May 2011

Michael, I think you misread the directions. Mike only gave dome temperatures, not meat temperatures.

Judy Mayberry · May 2011

Car Wash Mike's method doesn't use any foiling. That and the spritzing are the differences between his method and, say, the 3-1-1 method (middle 1 is in foil).

FlaPoolman · May 2011

My oven is the most expensive clock in the house

Carolina Q · May 2011

I know, Judy, but the real questions were when to apply sauce and how to know when the ribs are done. That is explained. Anyway, I didn't think anyone measured the meat temp of ribs. Maybe I should have been clearer.

Pork Ribs Advice - Oven then BGE or all BGE?

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